How to make it

  • Preheat oven to 400 F.
  • Prepare lasagna noodles according to package directions.
  • Heat 1 1/2 tbsp butter over medium heat, add onion and garlic and heat 2-3 minutes until softened.
  • Add remaining butter and stir until melted. Add flour and stir to form a roux.
  • Slowly add stock, stirring until smooth. Season with salt, pepper and chili flakes. Bring to a boil and add wine, simmer until thickened.
  • In a large bowl, combine zucchini slices, okra, green beans and peas.
  • Spread a small amount of sauce over the bottom of a 9 x 13 pan and pour the rest of the sauce over the vegetables and sprinkle with Italian seasoning. Stir to ensure all vegetable pieces are coated with sauce.
  • Spread a layer of noodles on the bottom of the prepared baking dish and top with 1/3 of the vegetable and sauce mixture and 1/3 of the cheese. Repeat forming two more layers.
  • Bake for 40 minutes at 400 F. Remove from oven and let stand 15 minutes or longer before serving.

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